Step 6) Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Add apples, onion, celery, sage and thyme to skillet and cook for 3 to 5 minutes or until browned and softened. Reduce heat; stir in cranberries, chicken stock and reserved marinade. Bring to a boil for 5 minutes. Remove from heat and stir in bread cubes using a rubber spatula. Stir until all liquid is absorbed and bread is moistened.